Silky Egg Drop Soup with Savory Scallops

Egg Drop Soup with Scallops Recipe

Ingredients:

• 1 liter chicken broth
• 6 large eggs
• 12-15 dried Japanese scallops (adjust quantity based on size and preference)
• 3 cloves garlic, finely chopped
• Himalayan salt, to taste
• Black pepper, to taste

Instructions:

1. Prepare the Scallops:

   • If using dried Japanese scallops, soak them in water for about 1 hour to rehydrate. Once rehydrated, set them aside.

2. Sauté the Garlic:

   • Heat a small amount of oil in a pan over medium heat. Add the finely chopped garlic and sauté until fragrant. Remove from heat and set aside.

3. Heat the Broth:

   • In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the sautéed garlic to the pot. Season the broth with Himalayan salt and black pepper to taste. Strain the broth to remove any garlic pieces.

4. Add the Eggs:

   • Beat the eggs in a bowl until well combined. Slowly pour the beaten eggs into the simmering broth while continuously stirring the broth to create thin ribbons of egg. Continue to stir gently and cook until the egg is fully cooked and has formed silky strands.

5. Add the Scallops:

   • Add the soaked scallops to the pot and let them simmer for a few minutes until heated through.

6. Serve:

   • Once the scallops are heated, turn off the heat. Serve the egg drop soup hot.

Enjoy this elegant and flavorful Egg Drop Soup with Scallops, a delightful addition to your meal rotation that combines the delicate taste of scallops with the comforting richness of egg drop soup.